*  Exported from  MasterCook  *
 
                        VEAL SCALLOPINE WITH MARSALA
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Scallopine of veal, cut
                         Into 1/4 inch slices
                         Flour for dredging
                         Salt
                         Freshly ground Pepper
    2       tb           Butter
    2       tb           Olive oil
      1/4   c            Marsala wine
 
   Unless the scallopine are very small, cut them into pieces measuring
   ab. 3 in. by 3 in or slightly larger.  Place them between sheets of
   wax paper and pound lightly to flatten.(use a rolling pin, bottom of
   a heavy skillet, pounder, etc.) Blend flour with salt and pepper to
   taste. Dip the meat into flour to coat lightly. Using a large, heavy
   skillet, heat the butter and oil and when it is very hot but not
   brown, add the meat in one layer. Cook over relatively high heat
   until golden brown on one side. Turn and cook until golden brown on
   the other. The cooking time should be from 4-6 min. Transfer meat to
   a serving platter or two plates and keep warm. To the skillet add the
   wine and stir to dissolve the particles in the pan. Reduce wine
   slightly and pour equal amounts over each serving. Naturally, these
   amts. may be increased to serve more people. For Chicken marsala, I
   don't see why you can't substitute chicken breasts.
  
 
 
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